The Flow of Food: Service

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The Flow of Food Service
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Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False Cold, potentially hazardous food
  must be held at an internal temperature of 41F
  (5C) or lower
• 2. True or False Hot, potentially hazardous food
  must be held at an internal temperature of 120F
  (49C) or higher
• 3. True or False Chicken salad can be held at
  room temperature, if it has a label that
  specifies it must be discarded after eight hours
• 4. True or False When holding potentially
  hazardous food for service, the internal
  temperature must be checked at least every four
  hours
• 5. True or False Servers can contaminate food
  simply by handling the food-contact surface of a
  plate

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General Rules for Holding Food

• When holding potentially hazardous food
• Check internal temperatures using a thermometer
• Check temperatures at least every four hours
• Discard food not at 135(57C) or higher or
  41F(5C) or lower
• As an alternative, check the temperature every 2
  hours to leave time for corrective action

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General Rules for Holding Food

• When holding potentially hazardous food
  continued
• Discard it after a predetermined amount of time
• Protect it from contaminants with
  covers/sneeze guards
• Prepare it in small batches so it will be used
  faster

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Holding Potentially Hazardous Hot Food

• When holding potentially hazardous hot food
• Hold it at an internal temperature of 135?F
  (57?C) or higher
• Only use equipment that can keep it at the
  proper temperature
• Never use hot-holding equipmentto reheat it
• Stir it at regular intervals to distributeheat
  evenly

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Holding Potentially Hazardous Cold Food

• When holding potentially hazardous cold food
• Hold it at an internal temperature of 41?F (5?C)
  or lower
• Only use equipment that can keep itat the proper
  temperature
• Do not store it directly on ice
• Whole fruit and vegetables and raw, cut
  vegetables are the only exceptions
• Place all other food in pans or on plates first

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Holding Food Without Temperature Control Cold
Food

• Cold food can be held without temperature control
  for up to 6 hours if
• It was held at 41F (5C) or lowerprior to
  removing it from refrigeration.
• It does not exceed 70F (21C) duringthe six
  hours.
• It contains a label specifying
• The time it was removed from refrigeration
• The time it must be thrown out
• It is sold, served, or discarded within six hours

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Holding Food Without Temperature Control Hot Food

• Hot food can be held without temperature control
  for up to 4 hours if
• It was held at 135F (57C) or higher
  
  prior to removing it from temperature
  control
• It contains a label specifying when the item must
  be thrown out
• It is sold, served, or discarded within four
  hours

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Serving Food Safely Kitchen Staff

• To prevent contamination when serving food
• Use clean and sanitized utensils for serving
• Use separate utensils for each food
• Clean and sanitize utensils after each task
• Use serving utensils with long handles to
  keep hands away from food
• Practice good personal hygiene

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Serving Food Safely Kitchen Staff

• To prevent contamination when serving food
  continued
• Store serving utensils properly
• Store them in the food, with the handle extended
  above the rim of the container
• Store them on a clean, sanitized
  food-contact surface

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Serving Food Safely Kitchen Staff

• To prevent contamination when serving food
  continued
• Minimize bare-hand contact with cooked or
  ready-to-eat food
• Handle food with tongs, deli sheets,
  or gloves
• Bare hand contact is allowed in some
  jurisdictions (check requirements)

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Serving Food Safely Servers

• Handling Dishes and Glassware

WRONG RIGHT
WRONG RIGHT
WRONG RIGHT
WRONG RIGHT
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Serving Food Safely Servers

• Handling Utensils and Food

WRONG RIGHT
WRONG RIGHT
WRONG RIGHT
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Re-serving Food Safely

• Never re-serve
• Menu items returned by one customer to another
• Plate garnishes
• Uncovered condiments
• Uneaten bread or rolls
• In general only unopened, prepackaged food can
  bere-served
• Condiment packets
• Wrapped crackers or breadsticks

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Self-Service Areas

• To keep food safe on buffets and food bars
• Install sneeze guards or food shields
• Must be located 14 (36cm) above the food
  counter
• Must extend 7 (18cm) beyond the food
• Identify all food items
• Label all containers
• Place salad dressing names on ladle
  handles

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Apply Your Knowledge Too Hot to Handle?

• Which of these practices at the Firehouse, a
  popular buffet, is safe?

• The chili is held at an internal temperature of
  135F (57C)
• The temperature of the chili is checked every
  four hours and if it is not at the proper
  temperature, the chili is reheated
• Sour cream and other chili condiments are held at
  50F (10C)
• Chili ladles are stored in the product with
  handles extending above the rim of the container
• Customers are encouraged to refill their chili
  bowls

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Off-Site Service Delivery

• When delivering food off-site
• Use rigid, insulated containers capable of
  maintaining proper temperature
• Clean the inside of delivery vehiclesregularly
• Check internal food temperatures regularly
• Label food with instructions for
  storage,reheating, and shelf life
• Consider providing food safety guidelines to
  consumers

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Off-Site Service Catering

• When catering
• Have drinking water for cooking, dishwashing,
  and cleaning
• Ensure adequate power is available for cooking
  and holding equipment
• Use insulated containers to hold potentially
  hazardous food
• Store cold food in containers on ice or in
  chilled gel-filled containers

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Off-Site Service Catering

• When catering continued
• Store raw and ready-to-eat items separately
• Use single-use items
• Provide customers instructions on handling
  leftovers
• Keep garbage containers away from
  food-preparation and serving areas